Introduction

This Smooth Sugar Free Pumpkin Spice Coffee Syrup is the perfect way to add cozy fall flavor to your morning cup without any added sugar. Made with pumpkin puree, warm spices, and monk fruit sweetener, it’s rich, smooth, and naturally sweetened.

Smooth Sugar-Free Pumpkin Spice Coffee Syrup Recipe - Recipe Image

Ingredients

3 tsp pumpkin pie spice blend (divided)
1/8 tsp xanthan gum (helps thicken without grittiness)
1/4 tsp salt
2 tsp vanilla extract (pure vanilla for best flavor)
1 cup monk fruit sweetener (I use Lakanto golden monk fruit)
1 3/4 cups water
1 cup canned pumpkin puree (Libby’s works great)

Instructions

Step 1: In a medium saucepan, combine 1 3/4 cups water, 1 cup monk fruit sweetener, 1 cup canned pumpkin puree, 2 teaspoons of pumpkin pie spice blend, and 1/4 teaspoon salt. Place over medium heat and stir frequently for 5-7 minutes until smooth and well combined. This helps dissolve the sweetener and infuse the spices.
Step 2: Remove the pan from heat. Sprinkle 1/8 teaspoon xanthan gum over the mixture while stirring constantly to avoid clumps. Stir in the remaining 1 teaspoon pumpkin pie spice to deepen the flavor.
Step 3: Return the pan to low heat and simmer gently for 10-15 minutes, stirring occasionally to prevent settling and burning. This slow simmer melds the pumpkin and spices for a rich, cohesive syrup.
Step 4: Remove from heat and stir in 2 teaspoons pure vanilla extract until fully incorporated. Pour into a heat-safe container and let cool to room temperature. The syrup will thicken slightly as it cools, ready for drizzling into coffee or other drinks.

Tips & Variations

Use pure vanilla extract for the best depth of flavor.
If you prefer a spicier syrup, increase the pumpkin pie spice blend by 1/2 teaspoon.
Swap monk fruit sweetener for erythritol or another granulated sweetener if desired, keeping in mind sweetness levels may vary.
Store leftovers in the refrigerator and stir well before each use, as natural separation may occur.

Storage

Store the syrup in an airtight container in the refrigerator for up to 2 weeks. Before using, give it a good stir or shake as the ingredients may settle. Reheat gently if you prefer a warm syrup, but avoid boiling to preserve the flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin puree can be used, but it’s best to cook and puree the pumpkin fully before adding. The consistency and flavor may differ slightly from canned.

Is xanthan gum necessary?

Xanthan gum thickens the syrup without adding grittiness. You can omit it, but the syrup will be thinner and less smooth.

Smooth Sugar-Free Pumpkin Spice Coffee Syrup Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This Smooth Sugar Free Pumpkin Spice Coffee Syrup is a delightful, low-calorie way to infuse your coffee with the warm, comforting flavors of pumpkin spice without any added sugar. Using monk fruit sweetener and xanthan gum for natural sweetness and thickness, this syrup is perfect for creating a cozy autumn drink that’s both flavorful and diabetic-friendly.

Author: Tara
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Approximately 2 1/2 cups syrup 1x
Category: Beverage Syrup
Method: Stovetop
Cuisine: American
Diet: Diabetic

Ingredients

Scale

Base Ingredients

1 3/4 cups water
1 cup monk fruit sweetener (Lakanto golden monk fruit recommended)
1 cup canned pumpkin puree (Libby’s preferred)
2 tsp pumpkin pie spice blend
1/4 tsp salt

Thickener and Additional Spice

1/8 tsp xanthan gum
1 tsp pumpkin pie spice blend

Finishing Touch

2 tsp pure vanilla extract

Instructions

Combine Base Ingredients and Heat: In a medium saucepan, combine 1 3/4 cups water, 1 cup monk fruit sweetener, 1 cup canned pumpkin puree, 2 teaspoons pumpkin pie spice blend, and 1/4 teaspoon salt. Place over medium heat and stir frequently for 5-7 minutes until the mixture is smooth and well combined. This step helps the sweetener dissolve completely and infuses the spices into the syrup base.
Add Thickener and Remaining Spice: Remove the pan from heat momentarily. Sprinkle 1/8 teaspoon xanthan gum over the mixture while stirring constantly to avoid clumping. Then stir in the remaining 1 teaspoon pumpkin pie spice to deepen the spice layers within the syrup.
Simmer and Develop Flavor: Return the pan to low heat and gently simmer the mixture for 10-15 minutes, stirring occasionally. This gentle simmer allows the pumpkin and spices to meld fully for a harmonious, rich flavor without burning or overly reducing the syrup.
Finish with Vanilla and Cool: Remove the pan from heat and stir in 2 teaspoons pure vanilla extract until fully incorporated. Pour the syrup into a heat-safe container and allow it to cool to room temperature. The syrup will thicken further during cooling, reaching the perfect consistency for drizzling into coffee or other beverages.

Notes

Use pure vanilla extract for the best authentic flavor.
Stir constantly when adding xanthan gum to prevent lumps.
Store the syrup in an airtight container in the refrigerator for up to 2 weeks.
Shake or stir well before each use as natural separation may occur.
Adjust pumpkin pie spice blend quantity to taste preference.

Keywords: Sugar free pumpkin syrup, pumpkin spice coffee syrup, monk fruit sweetener syrup, diabetic pumpkin syrup, pumpkin spice beverage syrup, homemade coffee syrup